I had a bounty of small peppers this year in the garden and so with last week's frost I pulled the plants. Yesterday I remembered how Dad used to make peppers stuffed with sauerkraut. So, even though these peppers were too small to stuff I cleaned a bunch of them (Thai Chilis and Habaneros) and then layered them in jars with sauerkraut, garlic cloves and black peppercorns, filled the space with clear hot vinegar and sealed them in mason jars by boiling for 45 minutes. I figure about Thanksgiving the sauerkraut should be great on Reubens made with smoked brisket
and the peppers can be discarded as they are simply a form of green fire. Has anybody else tried this? How did it work?